Line Cook & Team Lead — Multi Outlet Kitchen

Inn on Fifth, a Noble House Hotel; Naples (FL); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Health benefits

Dental and Vision

Employee Assistance Program

Short- and Long-Term Disability

Life Insurance

Accidental Death and Dismemberment

Pet Insurance

401k with company match

Paid holidays

Personal time

Sick time

Career growth and recognition

Job summary

Inn on Fifth – Naples, FL is seeking a Line Cook to join our Food & Beverage Team. You will support daily kitchen operations, inspire teammates, and help craft memorable dining experiences across outlets, including Club Level Suites and our Pool Bar.

Bring at least one year of culinary experience, strong planning and execution, and a focus on guest service. You will lead line cooks, collaborate with the Director of Culinary Operations on menus and events, and uphold our standards of quality

Qualifications

• Minimum of one-year culinary experience.
• Ability to plan and prepare meals consistent with regulatory requirements.
• Knowledge and practical experience in meal planning and preparation.
• Ability to stand and walk for prolonged periods and lift up to 25 pounds.

Responsibilities

• Plan, prep, and execute high-quality food production for multiple outlets.
• Ensure exceptional guest service, including accommodating special requests with care.
• Lead and support a team of line cooks to consistently Make Things Better for our guests.
• Collaborate with the Director of Culinary Operations on menu planning, special events, and operations.

Skills

Culinary experience

Meal planning

Meal preparation

Stamina/physical

Spanish (nice to have)

Job description

Inn on Fifth – Naples, FL is seeking a Line Cook to join our Food & Beverage Team. You will support daily kitchen operations, inspire teammates, and help craft memorable dining experiences across outlets, including Club Level Suites and our Pool Bar.

Bring at least one year of culinary experience, strong planning and execution, and a focus on guest service. You will lead line cooks, collaborate with the Director of Culinary Operations on menus and events, and uphold our standards of quality